Cleaning Cast-Iron

First post! Yeah! Now I’ve got that out the way, let’s focus on something important: cast-iron cooking.

You want a fantastic steak inside? Cast-iron. You want an excuse to set off the smoke detector? Cast-iron. You want to cook on something you don’t have to wash on a regular basis? Cast-iron.

Now, yer skillet will take some work. It can rust and it weighs about as much as a Prius, but the end result is worth it. That’s another post. This one will focus on cleanin’ out that cast-iron skillet you burnt that fancy steak in.

You’ll need:

• Your dirty ol’ skillet
• A clean rag
• Scissors (If you don’t wanna use the whole rag)
• Cooking oil of some sort (I used canola, you can use olive, corn, or most any other kind)
• Salt (This is what does the scrubbing, acting as our abrasive)

Start by pouring a couple tablespoons of oil in the skillet.

Pour about a teaspoon of plain table salt into the pool of oil.

Now cut off a strip of rag, and get to scrubbin’. Depending on how burnt on some of that gunk is, it may take some doin’. You can add a little more oil or salt if needs be for more scouring power.

Finally, wipe out the salt and oil mixture and wipe the skillet down with a light coat of oil or grease to prevent rust. (I recommend bacon grease because why not?) You’re finished! See? That wasn’t so bad now, was it?

At this point, you may want to heat it up on the stove to help the skillet absorb some of the oil. Or you could go ahead and start searing off mouth-watering steaks, chops, chicken, fish, tortillas…. You get the idea. Now get out there and get cookin’.